Tuesday, June 25, 2013

Two Must-Try Lemonades.

Pink Lemonade Sparkling Fruit Punch
•4 cans of frozen lemonade concentrate
•1/2 gallon of cranberry juice
•1 46oz of red fruit punch {Hawaiian punch recommended}
•1 quart of chilled Ginger Ale
•1 46oz can of pineapple juice
•2 lemons {thinly sliced}

And this one...
Peach Lemonade
  • 4 cups water
  • 2 cups coarsely chopped peaches
  • 3/4 cup sugar
  • 1 cup lemon juice (about 4 to 6 lemons)
  • 1 peach, cut into wedges
  • Mint for garnishment
  • Instructions

    1. In a medium saucepan over high heat, combine the first 3 ingredients. Bring to a boil, reduce heat, and simmer for 3 minutes. Place peach mixture in a blender. Remove the center piece of blender lid (to allow steam to escape) and cover the top with a clean dish towel. Puree until smooth. Pour into a large bowl. Refrigerate for at least 3 hours.
    2. Press peach mixture through a sieve over a large bowl, reserving liquid. Discard the peach solids. Stir in lemon juice.
    3. When ready to serve, add 1/2 cup ice to the glasses, and pour peach lemonade into the glasses. Garnish with peach wedges and mint.
    Preparation time: 10 minute(s)
    Cooking time: 5 minute(s)

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